Chickpea Rissoles Recipes

CHICKPEA RISSOLES

Chickpea Rissoles image

When we opened our own little restaurant we were shocked at how much vegetarian food cost us to buy in. A friend gave us this recipe and they cost next to nothing compared to what we were paying for processed vegetarian which we had no idea of what they truly contained.

Provided by Kazryn

Categories Beans

Time 40m

Yield 6 rissoles, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 spring onions, finely chopped
2 tablespoons olive oil
1 cup tinned chickpeas, reserve liquid
1/4-1/2 cup sunflower seeds
1/2 cup sesame seeds
3/4 cup finely chopped mushroom
3 garlic cloves, crushed
1/2 cup chickpea liquid
1/2 teaspoon cumin
1/2 cup dry breadcrumbs
salt and pepper

Steps:

Saute onion & mushrooms in oil about 5 minutes until softened.
In a food processor, combine garlic, chickpeas & liquid. Blend until smooth.
Transfer to a large bowl and add mushroom mixture.
Coarsely grind sunflower seeds in food processor.
Add to chickpea mixture with cumin & salt. Mix well.
Stir in breadcrumbs. Mixture will be soft.
Form into rissoles and roll in sesame seeds.
Bake at 180C for 20 minutes.

Nutrition Facts : Calories 232.3, Fat 14.4, SaturatedFat 1.9, Sodium 188.9, Carbohydrate 20.7, Fiber 4.5, Sugar 1, Protein 7.2

CHICKEN AND RICE RISSOLES

Chicken and Rice Rissoles image

This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many.

Provided by Carofil

Categories Chicken Breast

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked brown rice (long cooking)
500 g ground chicken
2 tablespoons rye flour
1/2 cup buttermilk
1 tablespoon fresh sage (finely chopped)
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
breadcrumbs
olive oil (or your favourite vegetable oil)

Steps:

Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl.
Add buttermilk and half of the beaten eggs stirring well.
Cover and refrigerate for 1 hour.
Remove from refrigerator and shape mixture into hand sized patties.
Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil.
May be served hot with vegetables or cold with salad.

Nutrition Facts : Calories 168.8, Fat 7.3, SaturatedFat 2.2, Cholesterol 123.5, Sodium 225.5, Carbohydrate 10.9, Fiber 1, Sugar 0.8, Protein 14.7

BEEF & CHICKPEA PATTIES RECIPE

Beef & Chickpea Patties Recipe image

Provided by Pilly

Number Of Ingredients 8

Ingredients

500 g Lean Beef Mince or Lamb Mince
1 cup soft fresh breadcrumbs
1 medium Brown Onion, finely chopped
2 tablespoons Ajvar or Mild Curry Paste
1 Egg
1/4 cup chopped Coriander
400 g can Chickpeas, rinsed and chopped
Salt, Pepper & Ground Paprika

Steps:

Combine mince, breadcrumbs, onion, paste, egg, coriander, chickpeas and spices in a large bowl. Shape into 12 patties and chill in the fridge for 15 minutes. Preheat a lightly oiled barbeque plate to moderate. Cook patties for 5 minutes on each side or until browned and cooked.

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